We couldn’t be more honored and proud! SaltWorks CEO, Mark Zoske was named EY Entrepreneur Of The Year™ 2014 Pacific Northwest in the distribution and manufacturing category. The award was announced at a special gala event at the Hyatt Regency Bellevue on Friday, June 20, 2014. As a Pacific Northwest award winner, he’s now eligible for consideration for the Entrepreneur Of The Year 2014 national program.
SaltWorks® is the largest gourmet salt company in the world, but we still feel like a small family. When he was announced as a winner, the office was abuzz with excitement–for many reasons:
Making your own homemade guacamole recipe means flavor options galore! Guacamole, customized! And I’m not even trying to be dramatic—so many possibilities!
Do you prefer tons of limey tartness? Enough garlic to ward off a vampire? Handfuls of cilantro? Maybe you hate cilantro? Or do you just want to bring the habanero heat? Or is jalapeño your pepper of choice? Or NO heat at all? And what are your thoughts on tomatoes & onions? SEE?! Options, my friend.
I hereby declare a boycott of store-bought guacamole in a bag! Who’s with me?
Oh, and here’s another perk when you make it at home: you can add mineral-rich Ancient Ocean® Himalayan Pink Salt or have fun with any of our all-natural flavored sea salt varieties, rather than refined salt that the pre-packaged stuff is full of. Just sayin’. (Yes, that was a shameless all-natural salt promo.)
These pretzel crust brownies are life changing. They can pull even the most miserable human out of their downward spiral. They’ve got a killer pretzel crust and a fudgy dark chocolate brownie filling that could end all of the world’s sadness. But the kicker with these is the caramel topping with Fusion® Espresso and Habanero Sea Salt. The espresso sea salt provides a nice jolt to shake anyone free of gloom and doom, while the habanero sea salt has been known to ignite a little burst of motivation–like maybe even enough to get one to change out of those pajama pants.
Beer inspired me to make this ice cream, bourbon barrel-aged beer to be more specific. You see, I’m expecting, and every time my husband pours a creamy stout or hoppy IPA into a glass, I swoon. Forget wine. I miss beer.
So, since absence makes the heart grow fonder, I felt inspired to make my husband a birthday ice cream that reminds me of him…and yummy delicious beer: Bourbon Oak Vanilla Ice Cream with Caramel Swirl & Fumée de Sel. It’s a creamy custard based ice cream that entertains everything I miss about some of our favorite beers to drink (and brew) at home: vanilla bean up front, a sweet caramel malt, and the toasty, dynamic flavors and intoxicating aroma that accompany bourbon barrel-aged goodness.
A corn tortilla is the perfect vehicle for just about anything. Steak, chicken, pork, shrimp, fish. The possibilities are endless! I decided to try my hand with some tilapia tacos with a fresh mango salsa.
The beauty of the taco is that there is no right or wrong way to make them! You can add pickled slaw, salsa, onions and cilantro, cheese, whatever tickles your fancy that day. Anytime I’m cooking fish I like to keep the ingredients simple and fresh, that’s why this mango salsa works so perfectly. I added Fusion Habanero to the salsa to give it a little heat and additional color, and I seasoned the fish with Fusion Chile Verde for a more subtle spicy flavor.
Tilapia Tacos with Mango Salsa
- 2 large tilapia filets
- 2 ½ tbsp. butter
- 2 tbsp. minced garlic
- 4 tbsp. fresh lemon juice
- 3 tsp dried parsley
- 1 tsp oregano
- 1 tsp Fusion Chile Verde
- Black pepper to taste
- Corn tortillas
- Cooking spray
- Preheat oven to 400 degrees
- Melt butter on low heat in small sauce pan.
- Add garlic and sauté on low flame for 2 minutes (do not let garlic burn)
- Add all but 1 tbsp. of lemon juice into garlic butter, simmer for another minute, then remove from heat
- Spray baking dish with cooking spray and add remaining tbsp. of lemon juice to bottom of dish
- Place fish in dish and season with herbs, salt and pepper
- Pour garlic butter over filets and cook for 6 minutes, flip and cook for an additional 2 minutes.
- Warm tortillas, and assemble tacos with fish, arugula and mango salsa.
- a. Note – Filets will be too large for each tortilla, cut filets to size and enjoy!
- 1 avocado, cubed
- 1 mango, cubed
- 1 bunch of cilantro, chopped
- ½ red onion, chopped
- 1 tsp. lemon juice
- 1 tsp Fusion Habanero Salt
- Combine avocado, mango, cilantro and red onion in a bowl.
- Drizzle lemon juice and season with salt.
Grain of Salt http://www.grainofsalt.com/